Balti Chicken

I’ve wanted to make this recipe ever since I saw it in a movie set in the U.K. and tried some from a local Indian restaurant, Koh-I-Noor and because it has been rainy and nasty outside today (kind of reminds me of Britain) I decided to make it today.

This particular version is “healthier” than those that you would find in an Indian Takeaway joint in the U.K. however it is still full flavoured and filling.

Here’s how we do this one.

Shopping list:

1 pound boneless, skinless Chicken Breast cut into bite sized pieces

250 ml Passata

150 ml Water

1 1/2 tbsp Vegetable Oil

1 medium Onion – coarsely grated

1 medium Tomato – diced

1 Red Pepper roughly chopped

1 small to medium Green Chili

4 Garlic cloves – diced

1 tbsp Lime juice

2 tsp Paprika

1/4 tsp Chili powder

1 Cinnamon stick

3 tsp Ground Cardamom

1 1/2 tsp Cumin

3 tsp ground Ginger

1 tsp Turmeric

1 tsp ground Coriander

2 tbsp Garam Masala

Rice Pilaf for service

Putting it all together:

Put the chicken in a medium bowl. Mix in the lime juice, paprika, chili powder and a grinding of black pepper , then leave to marinate for at least 15 mins, preferably a bit longer.

Heat 1 tbsp of the oil in a large non-stick sauté pan. Tip in the cinnamon stick, cardamom , whole chili and 1 teaspoon ground cumin , and stir-fry briefly just to colour and release their fragrance. Stir in the onion, garlic and ginger and fry over a medium-high heat for 3-4 mins until the onion starts to turn brown. Add the remaining oil, then drop in the chicken and stir-fry for 2-3 mins or until it no longer looks raw. Mix the turmeric, remaining cumin, ground coriander and Garam Masala together. Tip into the pan, lower the heat to medium and cook for 2 mins . Pour in the Passata and 150 ml water, then drop in the chunks of pepper. When starting to bubble, lower the heat and simmer for 15-20 mins or until the chicken is tender.

Stir in the tomato, simmer for 2-3 mins. Season with a little salt. If you want to thin down the sauce, splash in a little more water. Remove the cinnamon stick and chili.

Serve with rice.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”